15th Annual National High School Recipe Contest at J&W PROVIDENCE, R.I. — February 12, 2004 — Who are the best teenage cooks in America? We'll find out on March 13, when 20 students from across the nation — selected as finalists out of a pool of more than 700 applicants — will compete in Johnson & Wales University's 15th Annual National High School Recipe Contest at the school's Denver Campus. Each year, Johnson & Wales — America's Career University® — invites senior-year high school and vocational students to participate in the recipe contest. The contest consists of two categories: (1) a Healthful Family Dinner for four, and (2) Healthful Dessert. Contestants are asked to follow the American Cancer Society and American Heart Association nutrition guidelines when planning their menu entries. Scholarship prizes are awarded for both categories, which are judged separately on the basis of taste, cost effectiveness, ease of preparation, presentation and appearance, nutritional value, originality, calorie content and creativity. The grand-prize winner in each category will be awarded a renewable full-tuition scholarship to Johnson & Wales, valued at over $75,000. Each first runner-up will be awarded a $7,500 renewable tuition scholarship (valued at up to $30,000), and each second runner-up a $5,000 renewable tuition scholarship (valued at up to $20,000). All other finalists will receive $3,500 renewable tuition scholarships (valued at up to $14,000). The 2004 judge panel includes Carl Fortin, executive chef at the Stanton Ridge Golf Country Club in New Jersey and winner of the first National High School Recipe Contest in 1990; Keegan Gerhard, pastry chef at Windsor Court Hotel in New Orleans, voted one of the Top 10 Pastry Chefs in America by Pastry Art & Design in 2002; and Steve Schimoler, president of the Research Chefs Association. "This annual contest is one of the highlights of the year," said Karl Guggenmos, dean of the College of Culinary Arts. "So many talented young people are here on campus, whether incoming students competing in the event, or current students helping behind the scenes. Year after year, the dishes presented to the judges exceed everyone's expectations; from coconut-crusted tuna to mango mousse, the level of creativity and skill is amazing." Ira Hill, from Philadelphia, Pa., participated in the 1999 contest and recently graduated from Johnson & Wales with a bachelor's degree in Food Service Management. He currently is pursuing his master's in Culinary Education at the University with plans to eventually teach culinary arts in a high-school setting. "The recipe contest was a great experience, and a wonderful introduction to Johnson & Wales," he said. "As I went through the Culinary Arts program, I realized the value of not only learning well, but being able to teach well. As a culinary instructor, it will be my goal to involve the students I teach in the contest." The College of Culinary Arts at Johnson & Wales University, founded in 1914, is a nonprofit, private institution. A recognized leader in career education, we offer accredited degrees in business, hospitality, culinary arts, technology and education. With a diverse student body of more than 16,000 graduate and undergraduate students, representing all 50 states and 89 countries, JWU prepares students for personal and professional success by integrating rigorous academics and professional skills, community leadership opportunities and our unique career education model. The university is committed to urban revitalization and thoughtful historic renovation. Through active civic participation and by offering unique learning opportunities, JWU improves the quality of life in its campus communities in Providence, R.I., North Miami, Fla., Denver, Colo., and Charlotte, N.C. For more information visit www.jwu.edu. For more information, please email the Office of Public Relations. © 2000-2004 Johnson & Wales University All rights reserved. |
